Green Eggs

Found in almost every category of food on the market, food dye Red 40 can cause hyperactivity, aggressive behavior and inability to concentrate in children, and migraine and upset stomach in adults.

What Can You Do?

Most conventional egg dyes on the market are made with potentially harmful coloring agents, such as FD&C Red No. 40 and FD&C Yellow No. 6, and ingredients derived from petroleum. But colorful dyes that are safer for the environment and your family's health can be made simply and cheaply with plant-based ingredients like pomegranate and spinach.

Here are some other ideas for natural colors, beets, blue berrys, onion skins, tummeric, and annatto.

More information on natural dyes.

Alas, there is a choice. Fortunately, natural plant-based ingredients like red beets, blueberries and coffee can produce elegant egg colors. Natural ingredients work great; some people even prefer them to the look and feel of chemical dyes.

As a general rule, the longer the eggs are soaked in the dyeing liquids, the more intense the colors will be.

There are several methods used to color eggs. Some find the easiest way is to start with hard-boiled eggs and refrigerate them until ready to color.

For the dye, in general, use four cups of chopped fruit, vegetable or plant material to four cups of water. Add two tablespoons of vinegar. Bring to a boil and then simmer for 15 to 30 minutes. Strain the dye and allow it to cool slightly until just warm.

Remove your cooked eggs from the refrigerator and then dip them for five to ten minutes in the color, until the egg has reached the desired hue.

Here are some suggestions for coloring eggs using natural food and plant materials as dye sources:

Purple: concentrated grape juice, violet blossoms, Hibiscus tea
Green: Boiled spinach leaves, Liquid Chlorophyll
Yellow: Boiled orange or lemon peels, Chamomile Tea, celery seed (boiled)
Gold: Curry powder, yellow Delicious Apple peels (boiled), dill seeds
Brown: Coffee, black walnut shells or black tea.
Red: Boiled red onions and skins, red beets and juice, canned cherries or raspberries. Less boiling or dying produces a pink color.
Blue: 1 Cup frozen blueberries (with juice), purple grape juice
After coloring the eggs, allow them dry on a rack or drainer. Use caution when handling the newly-colored eggs because some of the colors can easily be rubbed off before the egg has dried.

Eggs which are colored in natural dyes have a dull finish and are not glossy. After they dry, rub them with cooking or mineral oil to give them a glossy sheen.

Keep the eggs refrigerated until it's time to hide them or eat them. Food safety experts recommend not eating eggs that have been sitting at room temperature for more than two hours.

When the eggs are eaten, ask everyone to save the shells. They can be used to create mosaics.

The dye's leftover plant material can be fed to local wildlife, such as turtles or birds, or put in the compost bin. These are just a couple of ideas for returning used material to nature. Afterall, Mother Nature is the ultimate natural recycler.


From - www.Suite101.com